云南高校图书馆联盟文献共享服务平台- FLAVORING

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Current perspective on amyloid aggregation accelerating properties of the artificial butter flavoring,diacetyl: 《Neural Regeneration Research》2024年第10期2113-2114,共2页Ashish P.Vartak Swati S.More; supported by the National Institutes of Health Grant (R01-AG062469);the Grantin-Aid of Research,Artistry,Scholarship program (GIA,Project 143977) at the University of Minnesota;funding from the Center for Drug Design (CDD),University of Minnesota (to SSM)。; The amyloid—what peptide can resist its entropic bliss?Without kinetic barricades and chaperones,most peptides would simply tumble down that precipice.The amyloid-β(Aβ) peptides are understood to underlie the hallm...; 关键词：AMYLOID ALZHEIMER AΒ

Effect of proteases on water-soluble and fat-soluble aroma precursors of goat visceras protein hydrolysate: 《Food Bioscience》2022年第3期975-985,共11页Ana Rita Ribeiro de Araújo Cordeiro Lorena Lucena de Medeiros Lary de Souza Olegário Leila Moreira de Carvalho Taliana Kenia Alencar Bezerra Maria Teresa Bertoldo Pacheco Mércia de Sousa Galvão Marta Suely Madruga; the Conselho Nacional de Desenvolvimento Científico e Tecnol´ogico(National Council for Scientific and Technological Development,CNPq);the Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior-Brasil(Coordination for the Improvement of Higher Education Personnel-Brazil,CAPES);the Fundaç˜ao de Apoio`a Pesquisa do Estado da Paraíba(The Paraiba State Foundation for the Support of Research,FAPESQ);their financial support in Project 005/2019/PRONEX;for the scholarship granted to the first author.; This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring potential.The study focus the production of flavor precursor molecules and the formation of ...; 关键词：Aroma precursors FLAVORING Goat byproducts Proteases Enzymatic hydrolysates Volatile compounds

Establishing the Tolerability to Turkeys of Nonanoic Acid at Practical Levels of Use as a Feed Flavoring: 《Open Journal of Animal Sciences》2021年第3期422-439,共18页Maria H. L. Bento Elizabeth A. Lewis Miquel Nofrarias Borja Vilà Philip McGuire Kurt Richardson; Objective: Nonanoic acid (NA) is one of a series of straight-chain aliphatic alcohols, aldehydes, ...; 关键词：TURKEY FLAVORING Nonanoic Acid Safety

Effect of Marine Bacillus BC-2 on the Health-Beneficial Ingredients of Flavor Liquor: 《Food and Nutrition Sciences》2019年第6期606-612,共7页Yueming Li Jianchun Xu Zhimei Xu; The main aroma component of Luzhou-flavor Liquor is ethyl caproate, which is combined with appropriate amount of ethyl butyrate, ethyl acetate, ethyl lactate and so on. By adding the marine bacillus BC-2 (Accession nu...; 关键词：Luzhou-Flavor LIQUOR MARINE BACILLUS BC-2 FLAVORING Components

Terpene-Rich Medicinal Plant Spices for Flavoring of Processed Tropical Food: 《American Journal of Plant Sciences》2019年第4期572-577,共6页Appolonia A. Obiloma Wenceslaus C. Madu Godson O. Osuji Peter A. Ampim Aruna D. Weerasooriya Laura E. Carson; Tropical medicinal plant spices have remained underutilized in commercial food processing because of the inadequate chemical characterization of their terpene compositions. The activity of medicinal plants used in fla...; 关键词：γ-Terpinene β-Caryophyllene OCIMENE Delta Carene African Rain Forest MICROEXTRACTION GC-MS

Approach of Obtaining Liquor Flavoring From Yellow Water Based on Azeotropic Distillation: 《Agricultural Biotechnology》2018年第6期163-169,共7页Fenghua ZUO Xinqiang TANG Hong WANG; Supported by Shandong Province Key Research and Development Planning Project(2017GGX10136;2017GSF216009; In order to extract the scarce natural liquor flavoring which is the dream of many liquor factories from yellow water,this research first added a proper amount of food-grade entrainer ethanol into yellow water,to form...; 关键词：Yellow water AZEOTROPIC DISTILLATION Reaction DISTILLATION ETHYL caproate ESTERIFICATION liquid LIQUOR FLAVORING

An Estimation of the Daily Intake of Di(2-ethlhexyl) Phthalate(DEHP) among Workers in Flavoring Factories被引量：2: 《Biomedical and Environmental Sciences》2014年第6期419-425,共7页LU Jie ZHANG Jing WANG Zhu Tian FAN Yong Xiang; supported by the 12th five-year national science and technology support plan(2011BAK10B05-02); Objective To estimate the daily intake of DEHP among workers in flavoring factories. Methods 71 workers in two flavoring manufacturers, 27 administrators in those factories and 31 laboratory technicians in a research ...; 关键词：Di （2-ethylhexyl） phthalate （DEHP） Estimate daily intake BIOMONITORING Occupationa exposure

Organocatalyzed Decarboxylation of Naturally Occurring Cinnamic Acids: Potential Role in Flavoring Chemicals Production: 《Open Journal of Physical Chemistry》2011年第3期85-93,共9页Virginia Aldabalde María Lucía Derrudi Daniela Gamenara Federico Geymonat Patricia Saenz-Méndez Mariela Risso Gustavo Seoane; The mechanism and the final outcome of the Knoevenagel-Doebner reaction are discussed. The condensation reaction between different hydroxy-substituted aromatic aldehydes and malonic acid is performed using piperidine ...; 关键词：β-Unsaturated Carboxylic ACIDS DECARBOXYLATION Vinylphenols ORGANOCATALYSIS KNOEVENAGEL

Potential Hazards in Smoke-Flavored Fish: 《Journal of Ocean University of China》2008年第3期294-298,共5页LIN Hong JIANG Jie LI Donghua; Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process ...; 关键词：smoke-flavored fish hazards smoke flavoring PAHS

Studies on the Stable Rice Flavoring Agent: 《中国粮油学报》2000年第C00期1-7,共7页MaoJinsheng YaoHuiyuan 等; The reaction flavor as the stabilized rice flavor enhancer,whice is in initial stage at home presently,was made by studying the essence of forming aromatic rice scented and imitating ways to form process flavor in na...; 关键词：大米增香香料美拉德反应香米

FLAVORING